AUTHENTIC PöRKöLT (HUNGARIAN BEEF AND ONION STEW)
Steps:
- In a heavy pot or Dutch oven fry the bacon until done. Add the onions and cook over medium-high heat until golden. Add the bell peppers and garlic and cook for another two minutes. Add the beef and cook for a minute until some, but not all, of the pink is gone. Stir in the paprika and remove from heat.
- Add the remaining ingredients. Add just enough water to come up to just over the halfway point of the stew mixture (in other words, not so the water is covering it). Return to heat and bring it to a boil. Cover, reduce the heat to medium-low and simmer for 90 minutes. If the stew isn't thick enough, continue to simmer uncovered for a few more minutes so that some of the liquid evaporates. Add salt to taste.
- Serve with Spätzle (in Hungary they are shorter and stubbier, so prepare the dough accordingly or just use whatever method/shape you prefer - the texture and flavor of the dough is the same regardless). Or serve with boiled potatoes or wide egg noodles. A side salad, particularly a cucumber salad, is traditional. If desired, serve with a dollop of sour cream.
Nutrition Facts : Calories 587 kcal, Carbohydrate 10 g, Protein 36 g, Fat 47 g, SaturatedFat 18 g, Cholesterol 145 mg, Sodium 1233 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
HUNGARIAN GOULASH
Talk about your heirloom recipes! My grandmother made this Hungarian goulash recipe for my mother when she was a child, and Mom made it for us to enjoy. Paprika and caraway add wonderful flavor and sour cream gives it a creamy richness. It's simply scrumptious! -Marcia Doyle, Pompano, Florida
Provided by Taste of Home
Categories Dinner
Time 7h20m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Place the onions, carrots and green peppers in a 5-qt. slow cooker. Sprinkle meat with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a large skillet, brown meat in oil in batches. Transfer to slow cooker., Add broth to skillet, stirring to loosen browned bits from pan. Combine the flour, paprika, tomato paste, caraway seeds, garlic, sugar and remaining salt and pepper; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over meat. Cover and cook on low for 7-9 hours or until meat is tender., Cook noodles according to package directions. Stir sour cream into slow cooker. Drain noodles; serve with goulash.
Nutrition Facts : Calories 388 calories, Fat 13g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 285mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 7g fiber), Protein 31g protein. Diabetic Exchanges
HUNGARIAN ONIONS
Make and share this Hungarian Onions recipe from Food.com.
Provided by JulieDRD
Categories Onions
Time 34m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Melt the butter in a skillet and toss in the onions. cover and cook over low heat for 10 minutes.
- Uncover, raise heat a bit and saute for 10 to 12 minutes until golden.
- Add the paprika.
- Stir over lowest heat for a minute or two until the paprika has lost its raw taste.
Nutrition Facts : Calories 98.4, Fat 3.5, SaturatedFat 1.9, Cholesterol 7.6, Sodium 26.1, Carbohydrate 17.1, Fiber 3.4, Sugar 6.8, Protein 1.9
HUNGARIAN EGGS WITH TOMATOES, PEPPERS AND ONIONS (LETCHO)
Provided by Joan Nathan
Categories dinner, easy, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- In a large skillet over medium heat, heat oil and add onion and bell pepper. Sauté until beginning to soften, 2 to 3 minutes. Cover and simmer very slowly for 30 minutes, stirring occasionally.
- Add tomatoes and continue to simmer, covered, for 15 minutes. Season with salt, pepper and hot paprika to taste. Add eggs, mixing well. Simmer, covered, for 5 minutes. Serve immediately.
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20 TRADITIONAL HUNGARIAN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (7)Published 2021-02-02Category Recipe Roundup
- Hungarian Mushroom Soup. This soup is thick, warm, and super satisfying. By sauteing the onions, garlic, and mushrooms in butter, you’ll release so much great flavor that has nowhere to go but into the soup.
- Hungarian Chicken Paprikash Recipe. The color of this dish might make you think it’s loaded with tomatoes, but it’s that Hungarian paprika giving life to the humble chicken thigh.
- Traditional Hungarian Goulash (Gulyás) If you’re going to try goulash, it should be this recipe. It’s the Hungarian national dish, after all! It may seem like nothing more than a stew, but it is so full of flavor and makes a beautiful change to boring old tomato or chicken noodle.
- Hungarian Cottage Cheese Spread (Körözött) You’ll see this cottage cheese spread served all over Hungary, and there are a number of different versions.
- Sausage Leczo / Lecso (Hungarian Vegetable Stew) The broth for this recipe is such a simple thing made from the juices of the vegetables, guaranteeing fresh flavors.
- Hungarian Layered Potato – Rakott Krumpli. I was a little skeptical with this one – layered potatoes with cheese, sausage… and boiled eggs? It seems a bit out there; I know.
- Hungarian Green Bean Soup Recipe. This soup is the perfect way to add some veggies to your meal, and it only needs half an hour from prep to table. I like using canned tomatoes since they come with lots of juice, but you can use fresh if they’re nice and ripe.
- Hungarian Cauliflower Soup. Hungary was making this soup before it was cool to use cauliflower! It’s creamy, fast, and can be made vegetarian-friendly if you leave out the ham.
- Hungarian Meatballs. Made using a mixture of pork and beef, these meatballs also incorporate onion, garlic, and peppers. They’re tasty and colorful! The sauce is a simple mix of canned tomatoes and crème Fraiche, but you can use sour cream or heavy cream too.
- Hungarian Poppy Seed Bread Pudding (Mákos Guba) Poppy seeds have a nutty and slightly citrusy flavor to them, which is why we like them in our lemon muffins.
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